Print Recipe

Chicken and Fruit Stew
(Tapado de Pollo)



  • 1/3 cup unsifted flour
  • 1/4 teaspoon pepper
  • 3 pounds chicken pieces
  • 2 tablespoons vegetable oil
  • 1 medium onion, sliced
  • 1 medium jicama, peeled and cubed (about 1 cup)
  • 1 (8 ounce) can juice-pack pineapple slices, drained, reserving liquid
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 4 teaspoons instant chicken bouillon or 4 chicken-flavor bouillon cubes
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1 unripened banana, unpeeled
  • 1 pound zucchini, cut into 1/2-inch slices
  • 1 firm pear, peeled, cored and sliced


  1. In a plastic bag, combine flour and pepper. Add chicken, a few pieces at a time; shake to coat.
  2. In a large kettle or Dutch oven, brown chicken in oil; pour off fat. Add onion and jicama.
  3. In a medium bowl, combine reserved pineapple juice, tomatoes, bouillon, sugar and cinnamon; pour over chicken. Cover; simmer for 35 minutes.
  4. Cut unpeeled banana into 8 pieces. Stir banana, pineapple slices, zucchini and pear into chicken mixture. Cover; simmer for 10 minutes.
  5. Remove peel from banana before serving.
  6. Refrigerate leftovers.

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